On Line Cookbook
Pressure Cooker Recipes for Pork - Pork in Beer and Onions
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information

Serves/Makes:4 or more

  • 2 tsp (10 ml) finely minced garlic
  • 1 tbsp (15 ml) soy sauce
  • 2 tbsp (30 ml) brown sugar, packed
  • 1/4 tsp (1 ml) ground allspice
  • 1/4 tsp (1 ml) cayenne
  • 1/2 tsp (2 ml) salt, or to taste
  • 4 lbs (1.8 kg) to 4-1/2 lbs (2 kg) picnic shoulder, rind removed (trimmed weight)
  • 2-1/2 cups (600 ml) beer
  • 2 bay leaves
  • 6 cups (1425 ml) tightly packed, sliced onion
  • 2 tbsp (30 ml) cornstarch dissolved in 3 tbsp (45 ml) water
  • In a small bowl, make a paste by mashing together the garlic, soy sauce, sugar, allspice, cayenne, and salt.
  • Rub into the picnic shoulder.
  • Pour the beer into the cooker and add the bay leaves.
  • Set the rack in place.
  • Place half the onions on the rack and set the pork on top.
  • Spread the remaining onions over the pork.
  • Lock the lid in place and over high heat bring to high pressure.
  • Adjust the heat to maintain high pressure and cook for 55 minutes.
  • Let the pressure drop naturally or use a quick-release method.
  • Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Check the pork for doneness with a meat thermometer inserted into the center. It should register 170 degrees (80 C.). If not, lock the lid back in place and return the pork to high pressure for a few more minutes.
  • Remove pork to a platter and set aside in a warm place.
  • Remove the rack.
  • If there is more than 2 cups (475 ml) of sauce, boil vigorously over high heat to reduce.
  • Whisk in just enough of the cornstarch solution to thicken the gravy while cooking at a low boil for 2 to 3 minutes.
  • Remove the bay leaves, carve the pork, and pour over the gravy.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.